In a small saucepan over medium heat, warm oil. Add quinoa; cook for 1 minute. Add 2/3 cup water; bring to a boil, cover, and lower heat to simmer. Cook for 13-15 minutes, until quinoa is cooked and fluffy.

Spiralize cucumbers and carrot. Alternatively, you can chop or julienne the vegetables. Place in a large bowl.

Add the cooked quinoa, edamame, and green onions to the large bowl. Toss to combine.

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